1 lb (approx) boneless chicken thighs, cut into bite-size pieces
2-3 tbsp avocado oil
1/2 large white onion, sliced
2 large cloves of garlic, minced
1″ piece of ginger, minced
2-3 hot green Thai chiles, chopped fine (optional)
1 large beefsteak tomato, sliced
2-3 cups of sliced / chopped veggies (I used asparagus, with thick stems sliced vertically into two; sugar snap peas, and green peppers)
2-3 tbsp of Mother’s Amla Pickle (only the masala
Heat oil in a medium kadhai or wok.
Add onions and stir fry on high heat until soft.
Add ginger, garlic and green chiles and stir fry for a couple of minutes.
Add tomato slices and continue to stir fry for a couple of minutes.
Add the veggies and stir fry for a couple more minutes.
Add the chicken pieces.
Add the pickle masala. Mix well.
Stir fry on high for a couple of minutes and then spread it out as much as possible over the surface of your kadhai, cook on medium until chicken is done. Do not over-cook.
Since the pickle masala is high in sodium, there is usually no need to add salt. However, taste it and adjust seasonings according to your tastes.
Skip the green chiles if you want to keep this mild. But, why?!
Use any veggies that hold their own when cooked on high heat. Any veggies that do well when roasted will work in this recipe. I don’t normally roast sugar snap peas but they worked really well.
Garnish with cilantro, if you like, before serving over rice or with any plain Indian rotis or parathas.